This hearty Steak Soup Recipe features braised beef in a savory tomato soup bursting with fresh vegetables. Cabbage, carrots and potatoes combine to make this soup a satisfying dinner any time of the year.
1 Tbsp olive oil
1 1/2 lb beef flank steak cut into cubes
1 onion, chopped
5 small carrots, sliced thin
4 cups cabbage, shredded
4 red potatoes, diced
2 stalks of celery, diced
2 (14.5 oz) cans tomatoes, diced
2 (14.5 oz) cans beef broth
1 (10 3/4 oz) can tomato soup
1 Tbsp sugar
2 tsp Italian seasoning
1 tsp parsley flakes
Brown the steak cubes and onion in a skillet over medium heat.
Drain and place in the crock pot.
Add the carrots, cabbage, potatoes and celery.
Stir in the tomatoes and juice from the cans.
Pour in the beef broth and tomato soup.
Add the sugar, Italian seasoning and parsley flakes. Stir well.
Cover and cook on low for 8 to 9 hours. Meat and vegetables should be tender.
Any type of steak, as well as left over roast, can be used. Frozen vegetables can be substituted to save prep time.